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| TAVARES,Bruna Oliveira; SILVA,Edson Pablo da; SILVA,Vera Sônia Nunes da; SOARES JÚNIOR,Manoel Soares; IDA,Elza Iouko; DAMIANI,Clarissa. |
| Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: New food products; Food science technology; Utilization of waste; Bioactive compunds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296 |
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| REZENDE,Amanda Alves; PACHECO,Maria Teresa Bertoldo; SILVA,Vera Sônia Nunes da; FERREIRA,Tânia Aparecida Pinto de Castro. |
| Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein quality (amino acid profile, amino acid score, trypsin inhibitor activity and in vitro protein digestibility). The grain bean cultivars studied showed a high content of fibre, with some aromatic amino acids present at higher levels than the Food and Agriculture Organization reference protein. The dry beans had intermediate protein digestibility, ranging from 50.3% in the BRS Notável cultivar to 66.9% in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Chemical composition; In vitro protein digestibility; Total phenolic compounds. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300421 |
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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; VERA,Rosângela; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Colour; Antioxidant capacity; Proximal composition; Amino acids profile. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005102 |
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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; SOARES JÚNIOR,Manoel Soares. |
| Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max (L.) Merrill; Texture; Total phenolic; Antioxidant activity; Amino acids; Trypsin inhibitor. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552 |
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